Schupfnudeln with cabbage
Tags:
alcohol-free
Description
What do mulled wine, gingerbread and Schupfnudeln have in common? They are all classics that you can buy at the Christmas market. Once you've eaten Schupfnudeln there, you look forward to it again every year! But why wait too long for the festive season? Schupfnudeln or Bubespitzle, as they are affectionately called in Swabian, are easy to make yourself. To make it really hearty, fry some cabbage and bacon. And there you have it - a dish that tastes good all year round!
Zutaten für
For the cabbage
100
g
bacon, finely diced
200
g
sauerkraut
100
ml
stock
2
bay leaves
salt, pepper, sugar to taste
For the schupfnudeln
500
g
potatoes, floury cooking
1
egg yolk
100
g
flour (+ some for roling out)
50
g
durum wheat semolina
50
g
butter (+ some for frying)
salt, nutmeg to taste
Preparation
Prepare the cabbage
1
Put the bacon in a cold pan and heat it. When the bacon is rendered, add the sauerkraut.
2
Pour in the vegetable stock, add the bay leaves and let everything boil down together over a low heat.
3
Season with salt, pepper and sugar to taste.
Prepare the schupfnudeln
1
Cook the potatoes in their skins, let them steam a little and then peel them.
2
Press the potatoes and knead them with the egg yolk, butter, flour and semolina as well as a little salt and nutmeg (if necessary) to a smooth dough.
3
Divide the dough into evenly sized portions and roll them into the typical Schupfnudel shape.
4
Now boil the Schupfnudeln in lightly salted water for about five minutes until they float to the surface. They can then be processed further according to taste.
Already finished
When the Schupfnudeln are ready, push the cooked cabbage to the edge of the pan, increase the heat a little and melt some butter on the free surface of the pan. Take care that the cabbage does not burn. Now fry the Schupfnudeln briefly in the butter, then mix everything together and serve directly.
Zutaten für
For the cabbage
100
g
bacon, finely diced
200
g
sauerkraut
100
ml
stock
2
bay leaves
salt, pepper, sugar to taste
For the schupfnudeln
500
g
potatoes, floury cooking
1
egg yolk
100
g
flour (+ some for roling out)
50
g
durum wheat semolina
50
g
butter (+ some for frying)
salt, nutmeg to taste
